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Raspberry Lemon Muffins

These are my all-time favorite muffins, and I have a hard time eating just one. With their pretty color ans tangy flavor, they're delectable. Serve them with brunch or as a tasty snack.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    18 servings


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup half-and-half cream
  • 1/2 cup canola oil
  • 1 teaspoon lemon extract
  • 1-1/2 cups fresh or frozen raspberries


  • In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries.
  • Spoon into 18 greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown.
Nutrition Facts
1 each: 179 calories, 8g fat (2g saturated fat), 30mg cholesterol, 146mg sodium, 23g carbohydrate (12g sugars, 1g fiber), 3g protein.

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Average Rating:
  • Diane
    Jun 15, 2020

    Easy and fast recipe. I didn't have lemon extract so I used a heaping teaspoon of fresh lemon zest. I think I'd add more next time as I didn't really taste the lemon that much. I did have orange extract and added some of that, but still didn't really taste that either. I used vegetable oil and that worked out fine. I also added in some blueberries that I had. Overall a very good moist muffin!

  • nightskystar
    May 23, 2020

    owning a bakery I make a LOT of muffins...I put these in as a "special" and they sell out fast. Great recipe! I make them EXACTLY as written with one addition..2 teaspoons of grated lemon zest. Sometimes I glaze them with a confectioners sugar/lemon juice drizzle.

  • delowenstein
    Jul 18, 2014

    I prepared this recipe 7/18/14 and I used 1 Tbsp. ground orange, 1 tsp. ORANGE extract, and used: 2 cups fresh raspberries as I had them available and needed to use them! I used 1 tsp. salt in the dry ingredients rather than 1/2 tsp. and I added 1/8 cup flour to the raspberries so that berries wouldn't sink to bottom of the muffins. I'd beat the eggs with the half and half cream, canola or vegetable oil & extract. The raspberries did make the muffins tangy! I'm finding that there are times in which the flavors have to mature! I sampled 2 of the muffins.They certainly were moist, but then they'd just been baked! I also cooled the muffins 10 minutes in the muffin pans and I'd baked the muffins 20 minutes at 400o F. They certainly are pretty muffins! The tops were golden and not overly browned! NOTE: I used vegetable oil as I do bake with that particular type of oil! I got 22 muffins out of this recipe! Thank you for sharing with Taste of Home! Note: These muffins are NOT gooey-the raspberries, being soft,however, made the muffins QUITE fruity! Allowing the muffins to cool completely should allow them to firm up! Thank you for this recipe! I decided to rate this recipe as very good-a 4* recipe! I used the fluted muffin pan liners to bake the muffins-I basically use liners whenever I bake muffins and cupcakes! delowenstein

  • kblackbird
    Apr 6, 2013

    I would add some grated lemon peel or increase the extract next time.

  • vsc
    Jul 13, 2010

    quick and eay, Next time I would add some lemon zest also as the lemon extract doesn't add much flavour

  • superglide1
    Feb 9, 2010

    i have made these many times over the years. i love the lemon and raspberry together. they are always a hit when i take them to work. they sure go fast!

  • mjstamm
    Feb 7, 2010

    I used half the sugar, substituted applesauce for the oil, substituted a little bit of the flour with whole wheat flour, and didn't have half and half on hand, so I used melted butter and whole milk. They turned out great, my kids loved them!

  • Louise.Hooper
    Nov 17, 2009

    I made half a batch of these for after dinner. I think that they're more of a breakfast muffin, but great flavour.